1/4 c. shortening
3/4 c. finely chopped onions
1/2 c. dry bread crumbs
2 1/2 c. milk (approximately 1 c. For meat mixture, the rest is for gravy)
1 egg slightly beaten
1/2 tsp. salt
1 tsp. sugar
1 1/2 lb. ground round steak
2 tbsp. flour for gravy
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice

Melt 2 tablespoons shortening in large skillet on medium heat. Brown onions. Mix bread crumbs and seasoning, soak in 1/2 cup of the milk. (Add more milk to have a soft yet firm consistency when meat is added). Add onions and egg and bread crumb mixture to meat. Mix thoroughly. Shape into small balls about 1 inch in diameter. Melt remaining shortening in skillet, add meatballs and brown on all sides. Remove meatballs, drain all except 2 tablespoon of fat from pan. Switch to low heat, stir in flour, brown well. Add remaining milk; stir constantly until mixture thickens. These are great with or without the gravy or cold!